Banana cake with lemon icing
- 125g unsalted butter, softened
- 1 cup caster sugar
- ½ cup brown sugar
- 2 eggs
- 1 cup mashed banana (2 large bananas)
- ½ teaspoon vanilla extract
- 2 cups plain flour
- 2 teaspoons baking powder
- ½ cup milk
- Lemon icing
- 1 cup icing sugar
- 2-3 tablespoons lemon juice.
Preheat oven to 180°C. Butter a 20cm square cake tin and line with baking paper.
Cream butter and sugar until light and fluffy. Beat in one egg at a time, then bananas and vanilla. Sift dry ingredients into mixture, alternating with milk and beat until combined. Pour into prepared tin and bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Allow cake to cool for 5 minutes in the tin and then turn out onto a wire rack to cool.
To make the icing, combine icing sugar and enough lemon juice to make a smooth paste. Spread icing onto cold cake.
As with the Orange cake, this is perfect for afternoon tea and lunch boxes.
I felt the need for a round banana cake, so used a 20cm round tin, but needed to cook it for about 10 minutes longer. I used bananas that I had frozen – they were a bit watery and the cake was more dense than I usually like. Drain excess water off defrosted frozen bananas.
To make gluten-free, use gluten-free plain flour and baking powder.
Recipe created by Melissa Hughes for Kidspot.